This is a Pork Loin Ham recipe I have been using for quite some time to cure a whole pork tenderloin. It is simple to do but does take time. I used whole pork tenderloin due to the ease of getting the cure completely through the pork. You can certainly use a pork shoulder for this recipe.

• 1 Backwoods Ham Cure Kit
• 1/2 Cup of Killer Hogs Texas Beef


I put a twist on this recipe to give it a better presentation. First I trimmed any excess fat and silver skin off of the tenderloin. I then sliced the whole loin in half horizontally, like you were slicing open a sandwich roll.
I laid the tenderloin flat, I came down two inches from one end and made two cuts in the meat down the length of the loin. This left me with three equal lengths of loin all connected at one end. I repeated this step for the other half of the loin.
I then prepared my brine according to the instructions on the package, it is imperative to follow these instructions closely.
I then place the loins in the brine for the amount of time called for in the instructions.
Once the ham loins have cured I removed them from the brine and rinsed thoroughly. I then discarded the remaining brine.
Laying the loin on a sheet pan I covered lightly with the Texas Beef rub. Then from the end of the loin that was still connected I braided the three sections of meat together. Once completely braided I tied the meat at one end with butchers twine to secure.
I smoked these at 225 degrees on the pellet smoker until the thickest part reached 160 degrees internally.
We then sliced the ham and topped with fresh made slaw on slider rolls!
This makes excellent ham and is a great for parties and tailgates!

Get you some!!!!

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